| Prep: 15 mins | Cook: 10 mins – 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 410 | 9g | 1g | 70g |
| sugars | fibre | protein | salt |
| 4g | 2g | 12g | 1.3g |
Amidst the vast collection of recipes that I hold dear, one particular standout is the delectable Stir-fried Purple Bauhinia. This vegetable powerhouse, with its stunning vibrant hues and versatile nature, encapsulates my love for experimental cooking while remaining grounded to the core principles of family tradition and nutritional beneficence.
A Fusion of Taste and Health
When I first introduced Stir-fried Purple Bauhinia to my fiancée Laura, it was a seamless blend of New England’s produce forward approach with generous hints of traditional Asian influences. Purple Bauhinia, with its subtle floral undertones, becomes incredibly succulent when stir-fried; coupling beautifully with the vibrant flavors of garlic, ginger, and Thai chili peppers. These not only add to the taste, but also offer noticeable health benefits. For example, garlic has been known to boost the immune system, while ginger offers anti-inflammatory and digestive health benefits. Find the full ingredient list in the recipe section below.
Perfect Complement for Many Dishes
What makes the Stir-fried Purple Bauhinia such a beloved dish in our household, apart from the mouth-watering blend of flavors, is its versatile pairing potential. It’s similar to other vegetable stir-fry you may come across, but the distinct floral taste of Purple Bauhinia sets it apart. With its robust flavor profile and balancing act of spices, it pairs exceptionally well with dishes as varied as Sweet and Sour Pork or a simply cooked salmon fillet. Whether it’s a family gathering or an intimate dinner for two, this recipe seamlessly slides into the menu, upping the gastronomic quotient with every serving.
What You’ll Need
- 1.5 lbs Purple Bauhinia flowers
- 3 tablespoons vegetable oil
- 1.5 tablespoons garlic, finely minced
- 2 teaspoons fresh ginger, finely minced
- 3 Thai chili peppers, sliced
- 1.5 tablespoons soy sauce
- 1.5 tablespoons oyster sauce
- 6 cups steamed jasmine rice
- 1.5 teaspoons sugar
- 3 green onions, sliced
- 1.5 tablespoons sesame oil
Method
Step One
First, clean the purple Bauhinia flowers thoroughly under running water. Make sure to remove any dirt or insects that may be hiding in the petals.
Step Two
Heat up the vegetable oil over medium-high heat in a large pan or wok. Once the oil is hot, add the finely minced garlic, ginger, and Thai chili peppers. Stir fry them for about 1-2 minutes until you can smell their fragrances.
Step Three
Next, add the cleaned purple Bauhinia flowers to the pan. Stir fry them with the garlic, ginger, and chili peppers for another 5-7 minutes until the flowers become wilted and softened.
Step Four
Now, add the soy sauce, oyster sauce, and sugar to the pan. Stir everything together so that the flavors can be mixed well. Cook for another 5 minutes to let the flowers absorb the sauces.
Step Five
Meanwhile, you can prepare the steamed jasmine rice in another pot if you haven’t done so already.
Step Six
Finally, add the sliced green onions and sesame oil to the pan. Stir fry everything together for another 1-2 minutes until the green onions are wilting and the sesame oil is well distributed.
Step Seven
Lastly, serve the Stir-fried Purple Bauhinia over the steamed jasmine rice. Enjoy your Stir-fried Purple Bauhinia while it is still warm.
